This Cider Braised Pot Roast is cooked low and slow for 3 hours in a cast iron pot, or a dutch oven. It’s melt-in-your-mouth tender and absolutely loaded with flavor!

balsamic pot roast in large white pot

Notes on Ingredients

Pot Roast:

  • Chuck Roast: This is the cut of beef needed to make the best pot roast! I used about 3-4 lbs which serves 6-8 people. Plenty for a crowd or for 2 meals!
  • Veggies: Onion, celery, carrots and garlic give so much flavor to this pot roast.
  • Red Wine: Red wine adds a deep richness and color to this one-pot meal. It’s also essential for deglazing the pan to get all of the extra flavors off the bottom of the pan (aka fond).
  • Herbs: Fresh herbs add so much flavor! I used bay leaves, fresh thyme and parsley. However I usually throw in whatever herbs I have on hand. Fresh sage and rosemary would be delicious as well!
  • Balsamic vinegar: Adds the perfect amount of acidity to balance out the flavors in the pot roast.
  • Apple cider: Adds a hint of sweetness and fall flavor to the pot roast.
  • (Optional) Potatoes: Some people are fans of potatoes in pot roast and others are not. We’ve made this recipe both ways but personally prefer no potatoes. We always serve our pot roast over mashed potatoes so the stewed potatoes seem redundant.

How to make Cider Braised Pot Roast

  • Prep the oven and pot roast: Firstly, preheat the oven to 300 degrees, and then season the roast with salt and pepper.
  • Sear the chuck: Secondly, heat oil in a cast-iron pot. When oil is hot and almost smoking add in chuck roast and brown on all sides.
searing chuck roast in white cast iron pot
  1. Cook the onions and garlic: Next, take the roast out of the pan, and then add in the onions and saute for 2-3 minutes to brown. Add in garlic and cook for an additional minute as well.
  2. Deglaze: Deglaze the pan with wine, scraping the bottom to release some of the brown bits that may be stuck there.
  3. Add everything apart from the potatoes and carrots: Add in beef broth, bay leaf, thyme, and rosemary. Place the chuck roast back into the pot, and then cover and place in the oven for 1 hour 15 minutes to 2 hours (depending on the size of the roast).
adding beef broth and herbs to the pan
  1. Add in the veggies: Take the pot out of the oven and add in potatoes and carrots. Cook for an additional 1-2 hours (again depending on the size of the roast. I had a 3 1/2 pound roast and it cooked for a total of 3 hours).
adding potatoes, carrots and celery to large pot
  1. Rest & Serve: Finally, take the roast out and allow it to rest for a couple of minutes before slicing or shredding the roast. Serve warm!
cooked pot roast in large cast iron pot

Cider Braised Pot Roast FAQ

How do I store the leftovers?

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the pot roast back into the oven and cook until it is piping hot.

Best cut of meat for pot roast?

Tougher cuts of meat like chuck roast have a lot of fat and connective tissue that when slow cooked for a long time creates a super tender fall apart roast. Other cuts of meat that are great for pot roast are brisket, bottom round roast or blade roast.

Other vegetables to add to pot roast

Hearty vegetables hold up to long braising times. Here are some of my favorites to add into a pot roast.

  • Turnip
  • Rutabega
  • Broccoli
  • Cauliflower
  • Zucchini
  • Chopped kale
  • Parsnips
  • Sweet potatoes
shredded cider braised pot roast on a bed of creamy mashed potatoes

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    Recipe

    Super Easy Pot Roast

    4.29 from 7 votes
    Super Easy Beef Pot Roast cooked low and slow for 3 hours. Super tender and loaded with flavor. Served with carrots and potatoes!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 10 minutes
    Serves 6 -8
    Rate Print

    Ingredients 

    • 3-4 pound chuck roast
    • 2 tsp kosher salt
    • 1/2 tsp pepper
    • 2 tbsp olive oil
    • 1 large onion, large dice
    • 4 medium carrots, sliced
    • 3 ribs celery, diced
    • 4 cloves garlic, minced
    • 1 cup red wine
    • 1 cups beef broth
    • 1 cup apple cider
    • 2 bay leaves
    • 2 sprigs fresh thyme
    • 3 tbsp balsamic vinegar

    Beef Gravy

    • 2 tbsp cornstarch
    • pot roast liquid

    Instructions

    • Preheat oven to 300 degrees. Season roast with salt and pepper.
    • Heat oil in a cast iron pot. When oil is hot and almost smoking add in roast and brown on all sides. 1-2 minutes on each side.
    • Take roast out of the pan. Add in the onions, carrots, and celery and sauté for 2-3 minutes to brown.
      Add in garlic and cook for an additional minute.
    • Deglaze the pan with wine. Scraping the bottom to release some of the brown bits on the bottom.
    • Add in beef broth, apple cider, balsamic vinegar, bay leaf, and thyme. Add the roast back to the pot. Cover and place in the oven for 3 hours (depending on size of roast).
    • Take the roast out and allow it to rest for a couple of minutes before slicing or shredding the roast.
      Place back in the pot and serve warm.
    • I have included below my recipe for beef gravy. I like to take the liquid out of the roast and make a quick gravy out of it to serve on top! Totally optional but very delicious!

    Beef Gravy

    • Remove beef from the pot, leaving the liquid and vegetables. return the pot to the stove and bring to a simmer.
    • Whisk together 2 tbsp of cornstarch with 2 tbsp of cold water. Whisk into Simmering liquid. turn off heat and return meat to pot to coat in gravy.
    • Season with salt and pepper to taste.

    Notes

    Add potatoes: I’ve made this recipe with and without potatoes it’s totally personal preference. If making this with potatoes. I would add them in about half way through the roasting process and bake for 1-1 1/2 hours.
    Omit wine: If you prefer not to cook with wine you can use 1 cup of beef broth instead!

    Nutrition Information

    Calories: 672kcalCarbohydrates: 26gProtein: 49gFat: 39gSaturated Fat: 17gCholesterol: 177mgSodium: 567mgPotassium: 1498mgFiber: 4gSugar: 1gVitamin A: 508IUVitamin C: 19mgCalcium: 100mgIron: 10mg

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